Easy Blueberry Cornbread Muffins
User Reviews
5
Easy Blueberry Cornbread Muffins
Description
This recipe mixes dry ingredients including all-purpose flour, yellow cornmeal, sugar, baking powder, and salt, with fresh or frozen blueberries which are tossed in flour to prevent sinking. The wet ingredients consist of eggs, lemon zest, vanilla extract, a buttermilk-like milk and lemon juice mixture, melted butter, and oil. These are combined gently to avoid overmixing, ensuring a tender crumb.
Baked at 350°F for 28-30 minutes, the muffins emerge moist with lightly browned tops and a soft interior punctuated by juicy blueberries. Lemon zest and juice brighten the flavor, complementing the sweet cornmeal base.
The muffins are ideal for breakfast, snacks, or alongside savory dishes. The recipe includes practical storage and reheating tips, such as keeping muffins in airtight containers, freezing for up to three months, and warming before serving to maintain freshness.
You can prepare the muffins ahead of time and reheat in a warm oven or microwave, taking care not to overcook. Freezing requires double wrapping and thawing at room temperature.
Ingredients
- 190 g all-purpose flour spooned into measuring cup and leveled-off
- 80 g yellow cornmeal Quaker brand
- 150 g granulated sugar
- 2 teaspoons baking powder non-aluminum
- ¼ teaspoon kosher salt
- 160 g Blueberry do not thaw, fresh or fresh frozen
- 2 large egg room temperature
- 2 teaspoons vanilla extract pure
- 113 g unsalted butter or any neutal flavored oil, melted and slightly cool or avocado oil
- 177 cup whole milk combined with 1 tablespoon of freshly squeezed lemon juice, ¾ cup
- 3 teaspoons vanilla extract pure
- zest lemon make sure to zest the lemon before juicing it, from 1
Instructions
- Preheat the oven to 350 °F degrees. Grease a 12-cup muffin pan with cooking spray or butter (or line muffin cups with parchment muffin liners); set aside.
- In a 2 cups liquid measuring cup, add 1 tablespoon of lemon juice and enough milk to fill it to the ¾ cup line. Stir and let the mixture sit for 5 to 10 minutes at room temperature; it will curdle slightly, thicken and be ready to use.
- Combine the dry ingredients into a large bowl; toss in the blueberries to coat; this will keep the blueberries from sinking to the bottom.
- In a medium bowl, whisk together the egg, lemon zest, vanilla, milk mixture, melted butter, and oil. Slowly whisk the wet ingredients into the dry mixture, being careful not to overmix the batter.
- Spoon the batter evenly into the prepared muffin pan, filling each cup very full—Bake for 28 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the Blueberry Cornbread Muffins for a few minutes in the pan, then serve warm with butter or transfer to a wire rack to cool completely.
Notes
- Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat muffins in a 350 °F oven for 5-10 minutes, microwave for 20-30 seconds, or lightly toast them to restore freshness.
- Make-ahead by storing muffins in an airtight container layered with parchment paper; reheat before serving.
- Freeze muffins, wrapped tightly twice, for up to 3 months. Thaw at room temperature for several hours before reheating.
User Reviews
Overall Rating
5
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